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Easy Monkey Bread with Canned Biscuits

Easy Monkey Bread with Canned Biscuits

This easy monkey bread with canned biscuits is a sweet, buttery pull-apart treat coated in cinnamon sugar and rich brown sugar sauce. Made with refrigerated biscuit dough, it's perfect for breakfast, brunch, holidays, and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • 2 cans refrigerated biscuit dough
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ cup unsalted butter melted
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract

Optional Vanilla Glaze

  • 1 cup powdered sugar
  • 1- tablespoons milk
  • ½ teaspoon vanilla extract optional

Instructions
 

  • Prepare the Biscuit Dough: Preheat the oven to 350°F (175°C). Grease a Bundt pan thoroughly, including the center tube. Open the biscuit cans, separate the biscuits, and cut each biscuit into four bite-sized pieces.
  • Coat with Cinnamon Sugar: Combine the granulated sugar and ground cinnamon in a mixing bowl or resealable bag. Add the biscuit pieces in batches and toss until evenly coated.
  • Layer the Biscuit Pieces: Arrange the coated biscuit pieces evenly in the prepared Bundt pan. Sprinkle any remaining cinnamon sugar between the layers.
  • Prepare the Brown Sugar Sauce: Melt the butter in a small saucepan or microwave-safe bowl. Stir in the brown sugar and vanilla extract until combined. Carefully pour the mixture over the biscuit pieces.
  • Bake the Monkey Bread: Bake for 35–45 minutes, until the top is golden brown and the center is cooked through. If the top browns too quickly, loosely cover the pan with foil.
  • Rest and Invert: Remove the pan from the oven and let the monkey bread rest for 10–15 minutes. Carefully invert it onto a serving plate.
  • Prepare the Optional Glaze: Whisk the powdered sugar with 1–2 tablespoons of milk until smooth. Add a little vanilla extract if desired, then drizzle over the slightly cooled monkey bread.
  • Serve and Enjoy: Serve warm while the bread is soft and the cinnamon-sugar sauce is sticky. Pull apart the individual pieces and enjoy.

Notes

 
  • Grease the Bundt pan thoroughly to prevent the caramelized sugar from sticking.
  • Use regular refrigerated biscuit dough for the best pull-apart texture.
  • Let the monkey bread rest for 10–15 minutes before inverting it.
  • Check the center for doneness before removing it from the oven.
  • Store leftovers in an airtight container in the refrigerator for up to four days.
  • Reheat individual portions in the microwave for 15–30 seconds, checking as needed.
  • The vanilla glaze is optional and is not included in the base ingredient list for the monkey bread itself.
 

Nutrition Facts

 
  • Calories: 650 kcal
  • Carbohydrates: 95 g
  • Protein: 6 g
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Cholesterol: 60 mg
  • Sodium: 850 mg
  • Fiber: 2 g
  • Sugar: 55 g
 
Note: These are approximate estimates per serving, assuming 4 servings and excluding the optional glaze. Actual nutrition values depend on the biscuit brand and ingredient quantities. Verify using your specific product labels before publishing.